Hasselback Potatoes

Hasselback Potatoes are thin-sliced baked potatoes that fan open like an accordion, giving you a crisp, golden-brown crust on every edge with a tender, buttery centre. The Swedish technique uses a sharp knife, melted butter, garlic and thyme to build layers of flavour in a single russet potato. They come out of the oven looking far more impressive than the effort suggests.

Total time from start to finish is 75 minutes, with 15 minutes of prep and 60 minutes in the oven. This is a beginner-friendly side dish — the only tricky part is slicing without cutting all the way through. Serve them alongside a Sunday roast, a weeknight chicken dinner, or any holiday table spread.

What is Hasselback Potatoes

The dish is a whole russet potato cut into thin crosswise slices that stay attached at the base. Butter, olive oil, minced garlic, salt, pepper and fresh thyme get brushed between the layers before roasting. The accordion shape is what makes it work: each slice crisps at the top while the base stays creamy. Think of it as a baked potato crossed with a potato gratin — you get crunch and softness in the same bite, with a savoury garlic-herb finish.

Why You Should Try This Recipe

The reasons to make these are practical as much as they are about flavour.

• Maximum surface area — every slice gets direct oven heat, so you end up with far more crispy edges than a standard baked potato.
• Simple pantry ingredients — butter, olive oil, garlic and thyme are likely already in your kitchen.
• Looks impressive, cooks easily — the fanning slices photograph well but the method is just slicing and basting.
• Pairs with almost anything — they sit comfortably next to roast chicken, steak, fish or a vegetarian main.
• Hands-off roasting — once the tray goes in, you only need to baste once at the halfway mark.

Ingredients Needed to Make Hasselback Potatoes

Eight ingredients, and most of them are probably in your cupboard right now. Here they are grouped by what they do.

The Potatoes

• 4 medium russet potatoes (about 2 lb / 900 g), scrubbed — russets have the right starch level for crispy edges and fluffy interiors; Yukon Gold works as a swap but will be slightly less crisp.

The Fat and Seasoning

• 3 tbsp unsalted butter, melted — carries the flavour into every slice and helps the edges brown.
• 2 tbsp olive oil — stops the butter burning at high heat and adds its own savoury note.
• 2 garlic cloves, minced — fresh garlic is far better than powder here; mince it fine so it doesn’t burn.
• 1 tsp kosher salt — kosher salt dissolves and seasons evenly; use half the amount if you only have table salt.
• 1/2 tsp freshly ground black pepper — freshly cracked gives more aroma than pre-ground.

Herbs and Topping

• 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme) — woody, earthy herb that stands up to roasting; rosemary is a fine substitute.
• 2 tbsp grated Parmesan cheese (optional) — added at the end for a savoury crust; leave it out to keep the dish dairy-focused or vegan-friendly with a butter swap.

Equipment Needed

Nothing specialised here — just a few basics that you almost certainly own.

• Rimmed baking sheet — holds the potatoes in one layer and catches the butter drips; line it with parchment or foil for easier cleanup.
• Sharp chef’s knife — a dull blade slips and cuts too deep, so make sure yours is properly honed.
• Chopsticks or wooden spoon handles — the guiding rails that stop the knife going through the base.
• Small mixing bowl — for whisking the butter mixture together before brushing.
• Pastry brush — gets the butter mixture down between the slices; a spoon works in a pinch.

Instructions to Make Hasselback Potatoes

Here is the whole process in seven steps. The slicing step is the one to slow down for.

• Preheat the oven — set it to 425°F (220°C) and line a rimmed baking sheet with parchment paper or aluminum foil.
• Slice the potatoes — lay each one on a cutting board and make crosswise cuts about 1/8-inch (3 mm) apart, going only three-quarters of the way through; place a chopstick or wooden spoon handle on each side as a guide so the knife stops short.
• Fan and arrange — move the potatoes to the baking sheet cut side up and gently spread the slices apart with your fingers.
• Mix the butter coating — whisk melted butter, olive oil, minced garlic, salt, pepper and thyme in a small bowl, then brush generously over the potatoes, working some between the slices; keep any leftover mixture for basting.
• Roast and baste — bake for 30 minutes, pull the tray out, baste with the reserved butter mixture while gently pulling the slices apart, then return to the oven for another 25-30 minutes until golden and tender when pierced with a knife.
• Add the Parmesan — if using, sprinkle it over the top during the last 10 minutes of roasting.
• Rest and serve — let them sit for 5 minutes before serving, then garnish with extra fresh thyme if you like.

What Goes Well With Hasselback Potatoes

Because the flavour is buttery and garlicky without being heavy, these slide into almost any meal. A few pairings worth your attention:

• Roast chicken — the classic Sunday lunch partner; the potatoes soak up juices from the bird beautifully.
• Pan-seared salmon — the crisp edges cut through the richness of the fish.
• Steak — a garlicky, buttery side that does the job of both potato and sauce.
• Garlic yogurt dip — cool, tangy and a good contrast to the seasoned crust.
• Sour cream and chives — a loaded-baked-potato approach that works just as well on the fanned version.
• Green salad with vinaigrette — fresh acidity balances the richness of the butter.
• Holiday spreads — they sit happily next to roast turkey, glazed carrots and gravy.

Expert Tips for Making the Best Hasselback Potatoes

A few small adjustments make a real difference between good and great.

• Use the chopstick trick every time — resting a wooden guide on each side stops the knife at the right depth and keeps the base intact; skip it and you’ll end up with potato slices instead of a fan.
• Choose evenly sized potatoes — same-size spuds cook at the same rate, so nothing ends up underdone while its neighbour burns.
• Dry the potatoes thoroughly — surface moisture steams rather than roasts, so pat them dry before brushing on the butter mixture.
• Baste at the halfway mark — this step is what pushes the butter down into the layers and keeps the interior buttery rather than dry.
• Baste gently — pull the slices apart with your fingers rather than forcing them, so you don’t snap the base.
• Watch the last 10 minutes — ovens vary, and the difference between golden and burnt is narrow at 425°F (220°C).
• Rest before serving — five minutes lets the interior settle and makes the slices easier to separate at the table.

Easy Variations of Hasselback Potatoes

Once the technique is down, the seasoning is yours to play with.

• Smoked paprika version — swap the thyme for a teaspoon of smoked paprika and a pinch of cayenne for warmth.
• Lemon-herb twist — add the zest of one lemon and use oregano instead of thyme for a Mediterranean flavour.
• Cheesy bake — double the Parmesan and add grated cheddar in the last 15 minutes for a bubbly top.
• Garlic butter upgrade — increase the garlic to four cloves and mash it into softened butter before brushing.
• Rosemary and sea salt — use fresh rosemary sprigs tucked between the slices and finish with flaky sea salt.
• Sweet potato swap — use sweet potatoes and shorten the roasting time by 10 minutes, checking doneness with a knife.

Best Practices to Store Hasselback Potatoes

Leftovers keep far better than you’d expect if you store them right.

• Airtight container in the fridge — transfer cooled potatoes to a sealed container and keep for up to 4 days.
• Skip the freezer — freezing ruins the texture, turning the crisp edges mushy on thawing.
• Cool fully before sealing — trapped steam softens the crust, so let them come to room temperature first.
• Keep the butter coating intact — don’t wipe off the seasoned butter before storing; it protects the interior from drying out.
• Separate from wet sides — store away from gravy or sauces so the slices don’t turn soggy.

Best Practices to Reheat Hasselback Potatoes

Reheating is where most potato dishes lose their edge. These methods help you keep it.

• Oven method — reheat at 350°F (175°C) for 10-15 minutes until heated through and crispy; this is the best route for texture.
• Air fryer — a few minutes at 350°F (175°C) brings back the crunch without drying them out.
• Microwave shortcut — quick but softens the crust, so use it only when speed matters more than texture.
• Skillet finish — warm cut side down in a dry pan over medium heat until the edges crisp again.

How Can I Make Hasselback Potatoes Healthier?

The recipe is already fairly balanced, but a few swaps shave off fat and calories without losing character.

• Reduce the butter — cut it to 1 tbsp and make up the difference with extra olive oil for less saturated fat.
• Swap in olive oil entirely — using all olive oil instead of butter trims saturated fat and works well for roasting.
• Leave off the Parmesan — skipping the cheese cuts roughly 40 calories per serving.
• Add more herbs — extra thyme, rosemary or parsley brings flavour without adding fat.
• Choose smaller potatoes — smaller spuds mean more portions per batch and easier portion control.

Nutrition Value (per serving)

Based on 1 serving out of 4 total, with the optional Parmesan included.

• Calories — 281
• Protein — 4 g
• Fat — 14 g
• Saturated Fat — about 5 g
• Carbohydrates — 34 g
• Fibre — 4 g
• Sugar — 2 g
• Sodium — 311 mg
• Cholesterol — around 18 mg

FAQs

Can I freeze Hasselback Potatoes?

Freezing isn’t recommended. The texture turns mushy on thawing, and the crisp edges are lost entirely. Better to store leftovers in the fridge and reheat in the oven.

How long do Hasselback Potatoes last in the fridge?

Up to 4 days in an airtight container. Cool them fully before sealing so the crust doesn’t go soft from trapped steam.

Do I have to use russet potatoes?

Russets give the best result thanks to their starch content and shape. Yukon Gold or Maris Piper will work but produce a slightly denser, less crispy result.

Can I make Hasselback Potatoes ahead of time?

You can slice and coat the potatoes a few hours ahead, then refrigerate them on the baking sheet until you’re ready to roast. Add 5 minutes to the cooking time to account for the cold start.

What’s the best way to slice them without cutting through?

Place a chopstick or wooden spoon handle along each side of the potato. The knife stops at the guide, leaving the base intact every time.

Can I use dried herbs instead of fresh?

Yes — 1 tsp of dried thyme replaces 1 tbsp of fresh. Add it to the butter mixture just as you would the fresh version.

Final Words

These Hasselback Potatoes prove that a simple technique and eight basic ingredients can produce something genuinely memorable. The chopstick trick makes the slicing safe for beginners, and the single baste at the halfway point is the only thing you need to remember.

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